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Vegetarian Cooking

Vegetarian Cooking

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Vegetarian Cooking

4/5 (1 valutazione)
437 pagine
8 ore
Apr 23, 2012


Vegetarian cooking isn't just for vegetarians anymore with these simple, delicious recipes from Betty Crocker.

Today, more and more families incorporate vegetarian meals and products into their everyday cooking, and you can, too. This updated third edition works for everyone—carnivore, flexitarian or dedicated vegetarian—with easy, family-pleasing recipes.
  • Features information on how to fit vegetarianism into a busy lifestyle, how to feed vegetarian kids, and vegetarian myth busters
  • Includes 180 meatless recipes for healthier eating with broad all-family appeal
  • Complete nutritional analysis for every recipe
  • Icons for Quick, Easy, and Low Fat recipes
  • 60 beautiful full color photos throughout
  • Plus: pantry suggestions, vegetarian ingredient substitutions, and a food glossary
Apr 23, 2012

Informazioni sull'autore

With more than 75 million cookbooks sold since 1950, BETTY CROCKER is the name makers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and the internet.

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Anteprima del libro

Vegetarian Cooking - Betty Crocker


chapter 1

snacks, bites & nibbles

Sweet Pea–Wasabi Hummus with Wonton Chips

Guacamole-Cheese Crisps

Artichoke-Rosemary Bruschetta

Pinto Beans and Roasted Red Pepper Empanadas

String Cheese Sticks with Dipping Sauce

Fresh Spring Rolls with Peanut Sauce

Greek Marinated Roasted Peppers, Olives and Feta

Balsamic & Rosemary Roasted Vegetable Platter

California Sushi Canapés

Chipotle–Black Bean Dip

Layered Black Bean and Roasted Salsa Dip

Asparagus with Creamy Spanish Dip

Chinese Dumplings with Sweet Soy Dipping Sauce

Roasted Carrot and Herb Spread

Five-Spice Mixed Nuts and Cranberries

Olive and Herb Deviled Eggs

Greek Hummus Nachos

Black Bean Sliders

Hazelnut Dreamaccinos

Spicy Sweet Potato Rounds with Caribbean Dip

Pineapple-Mango Smoothies

Fresh Fruit with Ginger Dip

Sweet Pea–Wasabi Hummus with Wonton Chips

Prep Time: 20 minutes • Start to Finish: 40 minutes • 24 servings (2 tablespoons hummus and 3 chips each)


1 bag (12 oz) frozen sweet peas (2 cups)

1 can (15 oz) garbanzo beans, drained, rinsed

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

2 teaspoons wasabi paste

2 teaspoons chopped gingerroot

¹⁄2 teaspoon salt

2 cloves garlic, finely chopped

2 tablespoons water

Wonton Chips

36 wonton skins (3¹⁄2-inch square)

Cooking spray

¹⁄2 teaspoon coarse sea salt

1 Cook peas as directed on package for minimum cook time; drain.

2 In food processor, place cooked peas and remaining hummus ingredients except water. Process with on/off pulses 10 to 15 times or until partially smooth. With food processor running, add water, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.

3 Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.

4 Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

1 Serving: Calories 90 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 14g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Starch, ¹⁄2 Fat Carbohydrate Choices: 1

This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, after they’re baked and cooled, store them in a covered container at room temperature.

Guacamole-Cheese Crisps

Prep Time: 25 minutes • Start to Finish: 25 minutes • 16 servings

1 cup finely shredded Cheddar-Jack with jalapeño peppers cheese blend (from 8-oz package)

¹⁄2 cup guacamole

3 tablespoons sour cream

3 tablespoons chunky-style salsa

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1¹⁄2-inch round.

2 Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 5 minutes or until crisp.

3 Onto each cheese crisp, spoon 1¹⁄2 teaspoons guacamole and about ¹⁄2 teaspoon each sour cream and salsa.

1 Serving: Calories 40 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 2g %Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: ¹⁄2 Very Lean Meat, ¹⁄2 Fat Carbohydrate Choices: 0

You can make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.

Artichoke-Rosemary Bruschetta

Prep Time: 15 minutes • Start to Finish: 35 minutes • 12 slices

1 loaf (1 lb) French bread, cut horizontally in half

1 cup shredded mozzarella cheese (4 oz)

¹⁄2 cup grated Parmesan cheese

1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled

²⁄3 cup mayonnaise or salad dressing

1 jar (6 oz) marinated artichoke hearts, drained, chopped

1 Heat oven to 375°F. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.

2 Meanwhile, mix ¹⁄2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes.

3 Spread artichoke mixture on bread. Sprinkle with remaining ¹⁄2 cup mozzarella cheese.

4 Bake 15 to 20 minutes or until cheese is melted.

1 Slice: Calories 260 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 460mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 9g %Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1¹⁄2 Starch, ¹⁄2 Very Lean Meat, 3 Fat Carbohydrate Choices: 1¹⁄2

Turn this appetizer into a light meal by pairing it with a tossed salad and fruit.

Pinto Beans and Roasted Red Pepper Empanadas

Prep Time: 1 hour • Start to Finish: 1 hour 50 minutes • 12 servings (1 empanada and 1 tablespoon sauce each)


2 cups all-purpose flour

¹⁄2 teaspoon salt

²⁄3 cup shortening

6 to 7 tablespoons ice water



³⁄4 cup canned pinto beans, drained, rinsed

¹⁄4 cup roasted red peppers, drained, chopped

3 tablespoons finely chopped fresh cilantro

¹⁄2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend

Cilantro Cream Sauce

¹⁄2 cup packed fresh cilantro leaves

2 teaspoons fresh lime juice

¹⁄4 cup mayonnaise

¹⁄2 cup sour cream

1 clove garlic, cut in half

1 In medium bowl, stir together flour and salt. Cut in shortening with pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.

2 Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.

3 On well-floured surface, roll out dough disks until ¹⁄8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.

4 Bake 20 minutes or until golden brown and crisp.

5 Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

1 Serving: Calories 260 (Calories from Fat 170); Total Fat 18g (Saturated Fat 5g; Trans Fat 2g); Cholesterol 10mg; Sodium 170mg; Total Carbohydrate 20g (Dietary Fiber 2g); Protein 4g %Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1¹⁄2 Starch, 3¹⁄2 Fat Carbohydrate Choices: 1

If you wish, use a refrigerated, prepared pastry crust instead of making the crust. Use two 9-inch crusts, rolling them thin and then cutting them into the 4-inch rounds as directed in the recipe.

String Cheese Sticks with Dipping Sauce

Prep Time: 15 minutes • Start to Finish: 25 minutes • 4 servings (2 cheese sticks each)

2¹⁄4 cups Original Bisquick® mix

²⁄3 cup milk

1 package (8 oz) plain or smoked string cheese

1 can (8 oz) pizza sauce

1 tablespoon butter or margarine, melted

¹⁄4 teaspoon garlic powder

1 Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds with spoon. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.

2 Roll dough into 12x8-inch rectangle, ¹⁄4 inch thick. Cut into 8 (6x2-inch) rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. On ungreased cookie sheet, place sticks seam sides down.

3 Bake 8 to 10 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat until warm. In small bowl, mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

1 Serving: Calories 520 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g; Trans Fat 3g); Cholesterol 40mg; Sodium 1280mg; Total Carbohydrate 53g (Dietary Fiber 3g); Protein 22g %Daily Value: Vitamin A 20%; Vitamin C 6%; Calcium 60%; Iron 15% Exchanges: 3¹⁄2 Starch, 1¹⁄2 Lean Meat, 3¹⁄2 Fat Carbohydrate Choices: 3¹⁄2

If you don’t have pizza sauce on hand, heat up your favorite pasta sauce instead.

Fresh Spring Rolls with Peanut Sauce

Prep Time: 40 minutes • Start to Finish: 40 minutes • 12 servings (1 spring roll and heaping tablespoon peanut sauce)


¹⁄2 cup creamy peanut butter

¹⁄4 cup canned coconut milk (not cream of coconut)

2 tablespoons teriyaki sauce

1 tablespoon fresh lime juice

2 teaspoons finely chopped gingerroot

2 to 3 tablespoons water


3 oz uncooked thin rice stick noodles

¹⁄2 cup shredded carrot (1 medium)

¹⁄3 cup julienne-cut fresh basil leaves

¹⁄4 cup chopped fresh cilantro

1 small serrano chile, seeded, finely chopped

¹⁄4 cup teriyaki sauce

12 spring roll rice paper wrappers (about 8¹⁄2 inch)

12 small butter lettuce leaves,tough centers removed

³⁄4 cup salted dry-roasted peanuts

1 cup frozen shelled edamame (green) soybeans, cooked as directed on package

1 In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until ready to serve.

2 Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and ¹⁄4 cup teriyaki sauce.

3 Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant ¹⁄3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.

4 Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.

1 Serving: Calories 240 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 24g (Dietary Fiber 3g); Protein 8g %Daily Value: Vitamin A 25%; Vitamin C 4%; Calcium 2%; Iron 6% Exchanges: 1¹⁄2 Starch, 2¹⁄2 Fat Carbohydrate Choices: 1¹⁄2

If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; dip them for too long and they become sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.

Greek Marinated Roasted Peppers, Olives and Feta

Prep Time: 25 minutes • Start to Finish: 45 minutes • 32 servings (¹⁄4 cup each)

5 large red bell peppers

¹⁄4 cup olive or vegetable oil

3 tablespoons lemon juice

¹⁄2 cup chopped fresh parsley

¹⁄4 cup finely chopped red onion

2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves

2 cloves garlic, finely chopped

2 cups pitted kalamata olives

2 cups feta cheese, cut into ¹⁄2-inch cubes (1 cup)

Baguette slices, if desired

1 Set oven control to broil. Place bell peppers on ungreased cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes.

2 Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.

3 Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

1 Serving: Calories 45 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 3g (Dietary Fiber 1g); Protein 1g %Daily Value: Vitamin A 15%; Vitamin C 60%; Calcium 4%; Iron 2% Exchanges: ¹⁄2 Starch, ¹⁄2 Fat Carbohydrate Choices: 0

For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.

Balsamic & Rosemary Roasted Vegetable Platter

Prep Time: 10 minutes • Start to Finish: 50 minutes • 12 servings

¹⁄4 cup extra-virgin olive oil

4 teaspoons balsamic vinegar

1 tablespoon chopped fresh rosemary leaves

1 teaspoon Dijon mustard

¹⁄2 teaspoon salt

¹⁄2 teaspoon pepper

12 fingerling potatoes

12 small Brussels sprouts

1 medium red bell pepper, cut into 12 pieces

24 frozen pearl onions

1 package (12 oz) mozzarella-flavor soy cheese, cut into 24 cubes

1 Heat oven to 450°F. Line 15x10x1-inch pan with sides with foil. In large bowl, stir together oil, vinegar, rosemary, mustard, salt and pepper. Stir in potatoes and Brussels sprouts until coated. Remove with slotted spoon to

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  • (4/5)
    I've found this book a good source of vegetarian recipes that the rest of my family will actually eat without griping. It includes the standard information on pasta, beans, and grains, as well as nutritional information. It even gives ideas for what type of meat the carnivores would like with some of the recipes. Definitely a good use of our Betty Crocker points.